Want the Taco Bell Chicken Nuggets but tired of spending cash at the restaurant? I will share with you an easy to follow Taco Bell Chicken Nuggets recipe so you can make and enjoy those crunchy chicken nuggets and zesty sauce at home.

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How To Make Taco Bell Chicken Nuggets Recipe

The Taco Bell Chicken Nuggets are small, crispy bites that Taco Bell started selling in some places to test them out. They come with a spicy kick from jalapeños and a crunchy coat made from tortilla chips, not boring breadcrumbs. You cook them quick, and they taste best with a creamy sauce that has a little zip. This recipe makes them just like that, so you get the same juicy chicken and crunchy outside at home.

Ingredients

Here’s what you need to make them:

1 pound chicken breast (about 450 grams, cut into small pieces)
1 cup buttermilk (about 240 grams)
2 tablespoons jalapeño juice (from a jar, about 30 grams)
1 cup crushed tortilla chips (about 100 grams)
½ cup all-purpose flour (about 60 grams)
1 teaspoon garlic powder (about 3 grams)
1 teaspoon paprika (about 3 grams)
½ teaspoon salt (about 2 grams)
½ teaspoon black pepper (about 1 gram)
2 cups vegetable oil (for frying, about 480 grams)
¼ cup mayonnaise (for sauce, about 60 grams)
1 tablespoon taco seasoning (about 8 grams)
1 teaspoon lime juice (about 5 grams)

Instructions

Follow these steps to cook your nuggets:

Cut the Chicken: Take the chicken breast and cut it into small, bite-size pieces. Make them all about the same size.
Soak the Chicken: Put buttermilk and jalapeño juice in a bowl. Add the chicken pieces and let them sit for 30 minutes.
Mix the Coating: Crush tortilla chips into fine crumbs. Mix them with flour, garlic powder, paprika, salt, and black pepper in a big bowl.
Coat the Chicken: Take chicken out of the buttermilk. Let extra liquid drip off. Roll each piece in the tortilla chip mix until covered.
Heat the Oil: Pour vegetable oil into a deep pan. Turn heat to medium-high and wait until it’s hot, about 350°F (175°C) if you have a thermometer.
Fry the Nuggets: Put a few chicken pieces in the hot oil. Cook for 3 to 4 minutes until golden brown. Take them out with a slotted spoon and put them on paper towels.
Make the Sauce: Mix mayonnaise, taco seasoning, and lime juice in a small bowl. Stir until smooth.
Serve It: Put the nuggets on a plate with the sauce on the side. Eat them while they’re hot.

Tips For Success

A few things help make these nuggets great. Cut the chicken even so it cooks the same all over. Don’t skip the buttermilk soak; it keeps the meat soft and adds a little kick. Crush the tortilla chips fine for a good crunch. Fry in small batches so the oil stays hot. If the coating falls off, press it on harder before frying. Taste the sauce and add more lime if you like it sharper.

Servings and Pairings

This recipe makes about 20 Taco Bell Chicken Nuggets, enough for 4 people to share. You can eat them by themselves or match them with other foods. Here are some ideas to try.

Nuggets Alone

Eat the nuggets alone with the sauce for a fast meal. They taste good and fill you up without anything else. Grab a cold drink like soda or water to go with them. It’s simple and works when you’re hungry.

Taco Night

Put the nuggets in soft tacos with lettuce and shredded cheese. The crunchy nuggets make the tacos feel special. Add salsa on the side for a sharp taste. It’s a fun way to eat them for dinner.

Fries

Serve them with crinkle fries you buy or make at home. Dip both the nuggets and fries in the sauce; it ties them together. This makes a big plate that’s great for sharing. Kids and adults like it a lot.

Salad

Mix the nuggets into a green salad with tomatoes and a light dressing. The nuggets add something hearty so it’s not just leaves. You can use the nugget sauce as dressing too; it gives a creamy bite. It’s fresh and still filling.

Storing

Keep leftovers good with these steps. Put them in a tight container in the fridge for 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to keep them crunchy. Freeze them in a bag for up to 2 weeks; bake from frozen at 400°F (200°C) for 15 minutes.

Ingredient Swaps/Substitutes

You can change up the Taco Bell Chicken Nuggets Recipe with different stuff and still keep them yummy. I found some fun switches that work great. Here are things to try if you want something new or don’t have the exact items.

For the Chicken Breast

Swap chicken breast for chicken thighs. They stay soft and juicy when you fry them; just cut into small bits. Try turkey breast too; it’s lean and tastes pretty close. Even pork tenderloin works; chop it up and it fries nice.

For the Buttermilk

Use milk with 1 tablespoon vinegar or lemon juice instead of buttermilk. Let it sit 5 minutes, and it’s ready. Mix plain yogurt with a splash of water; it keeps the chicken tender. Kefir is another pick; it’s tangy and soaks in good.

For the Tortilla Chips

Crush cornflakes instead of tortilla chips. They turn crispy and golden in the oil. Use breadcrumbs for a simple crunch; they stick well. Panko crumbs are fun too; they make the nuggets light and extra crisp.

For the Vegetable Oil

Fry with canola oil instead of vegetable oil. It heats up good and keeps the taste right. Use peanut oil; it’s strong and gives a nutty hint. Sunflower oil works too; it’s clean and fries the nuggets perfect.

For the Mayonnaise

Switch mayonnaise for sour cream. It makes the sauce thick with a little bite. Use plain yogurt; it’s smooth and fresh for dipping. Greek yogurt is great too; it’s creamy and holds the spices well.

Done and Dished

Your Taco Bell Chicken Nuggets is ready to eat now. You’ve got crispy nuggets with a spicy bite and a smooth sauce to dip them in. Make extra next time; they disappear fast. I bet you’ll catch yourself sneaking one straight from the pan.